| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Sauces, Ethnic, Italian |
4 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 8 |
sl |
Bacon; cut in 1/4" strips |
| 2 |
|
Eggs |
| 2 |
|
Egg yolks |
| 1 |
ts |
Red pepper flakes |
| 1 |
c |
Parmesan cheese |
| 1/2 |
c |
Heavy cream |
| 1 |
ts |
Salt |
|
|
Black pepper |
| 1 |
lb |
Spaghetti water |
INSTRUCTIONS
Cream soft butter. Another bowl, beat eggs & yolks and whisk until
blended, add 1/2 c cheese. Heat large casserole dish in 200 deg. oven.
Bring water & salt to boil in large pot. Meanwhile, fry bacon in skillet
over med heat until crisp. Pour off half of fat and stir in red pepper
flakes and cream. Bring cream mixture to simmer and keep warm until
spaghetti is done. Transfer cooked spaghetti to heated serving bowl and
stir in creamed butter. Coat well. Stir in hot bacon & cream mixture and
finally the beaten eggs and cheese. The heat of the pasta will cook the raw
eggs. Taste and season with salt and pepper. Serve with remaining grated
cheese.
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